Enchilada Stuffed Zucchini Boats
My zucchini plants are producing a bountiful harvest this summer, so it is time to find new ways to prepare one of my favorite veggies. After harvesting two of the largest zucchini I have ever seen, my mind wandered into the land of stuffing. What can I put inside these enormous vegetables? The answer – all my favorite enchilada fillings. Combining fresh vegetables and rich flavors is a match made in heaven.
Prepare the Zucchini
So my zucchini are massive, so I only needed two for this recipe. If you are using normal sized zucchini, use one per person to be stuffed and one to chop up for the filling. Cut the zucchini in half length wise and scoop out the flesh in the middle.
You can choose to add the scooped out flesh to your filling or discard. I am not a huge fan of seeds, so I discard this portion. Once you have your zucchini boats ready, place them on a baking sheet and put to the side.
Start the Filling
The first step in preparing the filling is to cook the chicken breast. I diced up the chicken and cooked on medium high heat in a little bit of olive oil. The chicken is ready when it is no longer pink. If you have leftover chicken from the night before, this would be a good way to use it up and save you a little bit of time.
Add the Veggies
The next thing into the pan is all of our chopped and diced veggies. Turn your heat down to medium and cook for 5-10 minutes stirring often.
Next add the black beans into the party. I use canned beans, so the first step is to drain and rinse the beans. Then add into the pan and stir to combine.
Finish the Filling
The last step is to add the prepared quinoa and our sauces. Stir to combine all the ingredients in the pan and turn off the heat.
Stuff the Zucchini Boats
Preheat the oven to 350 degrees F. Spoon the enchilada filling into each zucchini boat. Top with shredded cheese. Then into the oven we go for 30 minutes.
Ready to Serve
Once out of the oven you are ready to serve! I love the combination of fresh summer veggies with the rich flavors of the cheese and enchilada sauce. I do not miss the tortillas at all! If you want to add a little extra, garnish with sour cream and salsa. Happy Cooking!
Other recipes you may enjoy:
Chicken Spinach Artichoke Casserole
Cheesy Crunchy Mexican Casserole
Enchilada Stuffed Zucchini
Ingredients
- 1 lb chopped chicken breast
- 2 tbsp olive oil substitute any cooking oil
- 1 onion, diced
- ½ tbsp minced garlic
- 1-2 cups diced zucchini
- 1 bell pepper, diced
- 15.5 oz black beans, canned
- 2 cups prepared quinoa
- 8 oz tomato sauce
- 10.5 oz enchilada sauce
- 2 large zucchini, hollowed out change number depending on size
- 2 cups Queso Chihuahua cheese, shredded substitute any shredded cheese
Instructions
- Cut zucchini in half length wise. Using a spoon hollow out the center of each half. Set aside on baking sheet.
- Add olive oil to a medium to large skillet on medium high heat. Add chicken and cook until no longer pink.
- Turn heat down to medium. Add garlic, onion, bell pepper, and zucchini to the pan. Saute for 5-10 minutes stirring often.
- Drain and rinse black beans. Add to pan and stir to incorporate.
- Add quinoa, tomato sauce, and enchilada sauce. Stir until mixture is fully incorporated. Turn off heat.
- Fill zucchini with enchilada mixture. Sprinkle cheese over the top.
- Bake at 350°F for 30 minutes.
- Remove from oven and serve.
